Scamorza Calzone

Scamorza calzone piece

Scamorza is an Italian classic

Scamorza is a smoked mozzarella.  It is firm and melts to make soft, gooey filling for this flavorful calzone. Easy to make any night of the week and you can stuff it with pretty much anything you have on hand.  We keep dough in the freezer, pull it out in the morning to defrost (if it is too warm during the day, put it on a paper towel lined plate in the fridge-to catch the condensation).  Work it by hand or roll it out, one ball of dough will make 4 servings, or make two and cut them in half.

Calzone:Pizza Dough
Calzone Dough rolled out
Stufing for Calzone
Calzone dough folded over with sauce
Freshly baked calzone
calzone smothered in toamto sauce

Scamorza Calzone

Print Recipe
Serves: 4 Cooking Time: 25 minutes


  • 1 large pizza dough, fresh or frozen
  • 8 oz/225g Scamorza (smoked mozzarella), sliced into 12 slices
  • 8 oz/225g whole milk Ricotta
  • 8 oz/225ml tomato sauce



Preheat oven to 400°F/200°C.


Line a sheet pan with parchment paper.


Take dough out ahead of time if frozen. Allow to fully defrost before attempting to stretch or roll.


Cut dough into four pieces. Roll out or stretch each pieces of dough to a semi-circle or rectangle.


Spread 2 ounces of ricotta on half of dough leaving about 1/2" (1.25cm) around to edge.


The space is so that the dough can be sealed for baking.


Layer the cheese and any other fillings on top of the ricotta.


Add a few spoonfuls of tomato sauce.


Fold the half without fillings onto the filled side and pinch and roll the edges shut.


Place calzones on the sheet pan lined with parchment.


Bake for 15-20 minutes until golden brown.


Brush baked calzone with a light coating of EVOO.


Serve with individual bowls of tomato sauce or smother the calzone as we love to do.

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